I tried making gluten free practice pies for the first time today -
Other people in my family are trying to go gluten free for their health; I am following along because, at this point, I really have no idea what causes anything in my body, and the food in my house is the food I am going to eat.
I have done gluten free before, so I'm not holding out a ton of hope - I have, in fact, gone everything free - literally, for a time I was almost hospitalized because everything I ate caused a reaction. One summer I lived on Gatorade and Saltines. Another, while I was supposedly 'clearing' my allergies with a very sketchy acupuncturist, I lived on fruit and french fries, because I was apparently allergic to every other food in creation. I've been allergy tested for everything - but my test results - as always - come back in some form of completely screwy "I can't decipher this" gobbledygook that the allergist generally just throw up their hands and say "I'm not really sure what to tell you to avoid, because ... well... you have to eat food." Whatever; I'm used to it. I can only say that the reason I started drinking bottled water in college was that the allergist said to me - "You are so allergic to so many things, I wouldn't be surprised if unfiltered water was causing half of your problems." I don't know if it was or not (obviously not because I have developed 65,000 other problems since then), but I still drink bottled water. Tap tastes funny.
Anyways, the point of this post was supposed to be about making GF-pie crust for the first time, and how, really, pie crust is my baking nemesis in the first place - It's so... temperamental. And the butter has to be chilled and the real rolling pin is too heavy* and why can't the crust be as easy as the filling!!! Also: note to GF-companies: you start producing some of that ready made pie crust and you might as well be printing cash come Christmas, I promise you. Because pie crust is hard, man.
I made two mini-pies, one for here, one for my sister's house, just to see how they came out... I'm going to try it in a few minutes, but it's not as pretty as normal crust (not quite as golden colored or flaky, somehow). As long as it doesn't taste like sand, I'm going to go with it.
If you guys are GF and want to share some of your favorite recipes, please, feel free. And if you're not, that's ok too, I'll take them (my brother is so not going to go for this, so I'm going to have to stick to some of the regulars).
Also, I did not know that turkeys could have gluten in them - that is very strange and makes my brain hurt. Apparently, they can inject gluten-y substances into the birds for... flavor? I don't know; looking at it made my brain go, whaaa? Just a little something I learned today that I'm passing on to you.
(Insert The More You Know star and ding here)
*Spoonie tip - I use a pretend-play rolling pin now; It used to belong to the kid's playdough/pretend kitchen sets, but it is the right size and weight for me, so now it's mine.